Roasted Eggplant and Pepper Dip

Ohmigosh. . .this dip is going into regular rotation.  I stole the recipe from here.

First, cut 1 eggplant into 1 inch cubes, and slice two red peppers.  Mix them with 4 peeled cloves of garlic, olive oil, salt, and pepper.  Roast the veggies at 400 degrees for 40 minutes.

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When the veggies are done, put them in a food processor with 3 tbsp tahini, a “glug” of olive oil, the juice of 1 lemon, 1 tsp cumin, and salt to taste.  Blend until smooth.

Drizzle with olive oil before serving, and serve with veggies or veggie chips.

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One Response to Roasted Eggplant and Pepper Dip

  1. Pingback: Roasted Eggplant and Garlic Soup | gingersnapped travels

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